“We’re going to ski in to this place where you get lunch served in a yurt.”

My Colorado friends know what it takes to get me excited about life; combine an outdoor pursuit with eating and I am almost always game. I didn’t even need to know the details of where we were going. The fact that I was going to a restaurant in a backcountry setting was good enough.

Near Leadville, Colorado, which at an elevation of 10,152 feet is the highest incorporated city in the United States, the Tennessee Pass Nordic Center is the kind of place for outdoor enthusiasts looking to get off the beaten path and away from more common places like Aspen and Vail. From here you can snowshoe and Nordic ski on over 25 kilometers of set track trails (hike them in the summer of course) and if you want an experience with a little more speed, spend the day on the downhill slopes of Ski Cooper.

We arrived at the Nordic Center mid-morning, kicking things off with a thermos of coffee as we rented skis and boots.

“The trail is a little bare in spots, but you’ll be fine,” instructed one of the owners.

Apparently she assumed our nordic skiing skills were a little more fine tuned than we knew they were; nordic skiing on flat, green routes is one thing, slogging uphill on icy trails is quite another, even for those used to skiing downhill. But the sun was out, the sky was blue, and we had nowhere to be except for at a yurt at 1:30 for our lunch reservations.

In the winter, the Tennessee Pass Cookhouse, which really is a full-scale restaurant in a yurt, is open for lunch and dinner, reservations required. As they put it, it’s “fine dining… backcountry style.” Is there anything better for the outdoor enthusiast?

The cookhouse is well equipped with a long list of wines and a few local beers. In the evenings, they serve up a four-course dinner for $80, and if you want to extend your backcountry experience, you can stay in one of the nearby sleeping yurts. Lunch is a little more low key, with entrees ranging from $10-17.

We skied the mile-long trail to the yurt, cresting over a hill and ending up with an overlook of the valley and the mountains behind. There are certainly worse places to eat lunch in the world.

“Who wants a beer?”

That seemed to be the appropriate choice, and with the help of a few extra layers that we had packed in, we took a seat on the yurt porch, outfitted with hefty picnic tables and torches made out of upcycled wine bottles. There are worse places to eat lunch.

A Cutthroat Porter (brewed by local Fort Collins Odell Brewing Company) was the perfect pairing for a cold day. And what goes best with a porter? A buffalo burger stuffed with feta cheese of course. I pulled out a dark chocolate bar for dessert (for outdoor adventures, it’s important to always have one on hand). After an hour of sitting outside, we warmed up by the stove inside the yurt, mentally prepping ourselves for what we knew would be an icy downhill for our return.

After looking at the map, we opted for Willa’s Way, which would take us on a loop trail, as opposed to skiing back on the trail we came in on. The main access trail to the cookhouse is frequented by staff driving back and forth on snowmobiles, meaning harder packed snow, and in the recent cold spell, very icy. We made a concerted effort to avoid Griz, marked in black as the most difficult course. Even those of us that like a challenge have our limits.

Willa’s Way meant a winding path downhill – challenging even for my expert downhill skier friends who are used to wider, more stable skis. But there is entertainment in challenge, and a few spills were merely cause for laughter. It’s hard not to feel good when you’re in the woods on a clear day. But that Willa … she’s a wily one.

Back at the Nordic Center, more coffee and one of Roxanne’s Cookies – a local favorite of the Tennessee Pass crew – for good measure. Lesson of the day: say yes to backcountry eating experiences, bring an extra layer, avoid Griz and always get the porter.